I don’t use my Instant Pot nearly as much as I should. We don’t eat a ton of meat and try to keep things healthy-ish 80 percent of the time, and it seems like most Instant Pot recipes don’t fit into that criteria. (Does anyone else have that issue?) But two go-tos for us are cooking beans and this amazing pulled pork recipe from Tastes Better From Scratch. This week I’m using that recipe for not one, but TWO unique meals. You’ll never believe what I’m going to use the leftover pulled pork for. Okay, you might, but humor me here. The name of the game for this weeks is “turning on the oven as little as possible” because it’s hot, and my summer meal plan needs to not be.

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So coming in hot on Monday, we’re doing grilled pork chops with a nice green salad and sweet potato fries in the air fryer for dinner. Tuesday is a pasta dish from the Franny’s cookbook, but if you’re not a fan of anchovies, this pesto pasta dish is vegetarian and delightful. On Wednesday I’m testing a new recipe for dinner: a grilled peach salad with spinach, bleu cheese, and salami. It’s early testing days, but I’m excited. Something about grilled peaches just screams summer to me.

Speaking of peaches, on Thursday, we’ll finish off a meal of pulled pork (cooked in the Instant Pot, of course) sandwiches with a Rhubarb Peach Crisp. You can use fresh or frozen peaches and rhubarb (and you should always buy extra to freeze when it’s in season!).

Friday is something special. I love leftovers for a day or two, but they can get old fast, so I love freezing things I’m getting tired of or repurposing them. This Friday, I’m going to use some of the leftover pulled pork to make a pulled pork and brussels sprout pizza, using this amazing dough from the Franny’s cookbook. And in case that proves too adventurous for my kids, I’m also making a margherita pizza. And if you want more options, I love this pesto pizza for summer. It’s easy, fresh, and delicious.

Finally, to round out this summer meal plan, we’ll be eating leftovers (to get more time outside as a family) and these easy vegetarian quesadillas. Let me know in the comments what your go-to recipes are in the summer!

Our Meal Plan for the Week of July 10-16:

Monday
Breakfast: Homemade granola bars and a smoothie
Lunch: Leftover pizza and salad
Dinner: Grilled pork chops with a green salad and sweet potato fries

Tuesday
Breakfast: Waffles
Lunch: Leftover chicken burrito bowls
Dinner: A simple spaghetti with roasted chickpeas and anchovies with a side of roasted asparagus

Wednesday
Breakfast: Leftover waffles
Lunch: Leftover pasta
Dinner: Grilled peach salad (recipe to come!) and fried squash blossoms

Thursday
Breakfast: Muesli and yogurt
Lunch: Turkey and cheese sandwiches
Dinner: Pulled pork sandwiches (recipe for the pulled pork here), coleslaw, roasted zucchini, and a perfect-for-summer Rhubarb Peach Crisp

Friday
Breakfast: Chocolate chip zucchini muffins and fruit
Lunch: Sandwiches at the playground
Dinner: BBQ pulled pork and brussels sprout pizza (YES, you heard that right), margherita pizza, and salad

Saturday/Sunday
Breakfast: More muffins, fruit, and bacon
Lunch: Leftover pizza and/or pulled pork sandwiches
Dinner: Sweet Potato and Pepper Quesadillas

Helpful Meal-Prep Resources:
Instant Pot
These freezer-safe glass containers
Muffin liners
A pizza stone (this one even comes with a pizza peel!)